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4/4

This awesome and simple recipie has been a hit with my family and friends for several holidays and has become a tradition every year.
I have made a couple variations, substituting macadamia nuts for hazelnuts, due to my locale, and love adding some homemade dulce de leche, made by simmering a can of sweetened condensed milk submerged in water for 3 hours, try it!

leifgrove
from Waianae, Hawaii
/ 11.23.2016

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Hello all !! I'm sooooooo happy people liked my cheesecake recipe. Its been 11 yrs since I submitted this by mail to BON APPETIT magazine. I STILL make it to this day. Around Thanksgiving I add some pumpkin puree and spices to it. YUMMY :)

suzieq3111
/ 11.17.2009

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A decent cheesecake but nothing spectacular. Not sure why it recieved such high acclaims from other reviewers. The flavour was disappointing and the texture was a bit grainy.

A Cook
from Maple Ridge, Canada
/ 07.01.2003

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Yummy! I even cooked my praline a bit too long - it was more of a dark brown than golden) but I added a little brown sugar to compensate and it was delicious! Everyone who tried it absolutely loved it! I even had it for breakfast one day!

A Cook
from Seattle, WA
/ 05.13.2003

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I really liked this cheesecake. It was very tastely and mild. I gave half of it to my neighbors and they loved it too. This is one of my "keepers".

A Cook
from Lake Forest, CA
/ 07.31.2002

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i have made this cheesecake twice now. it requires a little preparation, but is definitely worth it. one of the best cheesecake recipes i've tasted

A Cook
from New Zealand
/ 09.06.2001

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This cheesecake earned rave reviews from my officemates. I heard comments like "the best cheesecake I ever had!" I thought it was a bit too sweet, but creamy and delicious. The hardest part of preparation was removing the skins from the nuts.

A Cook
from Salem, MA
/ 02.25.2000

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this is a VERY good cheesecake.I'll be making this one over and over again.

T. Reichert
from bayonne, nj
/ 01.24.2000

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I have not cooked this cheesecake but the recipe seems to be lacking some of the ingrdients, please check it

A Cook
from Ottawa, Canada
/ 09.20.1999

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I received rave reviews for this cheesecake! The crust, although not a 'traditional' one, is delicious. It took me two tries for the praline. The sugar really does need to be rinsed down from the sides of the pan with the pastry brush -- if the crystals remain, the praline will sugar.